Categories: Main Dish, Pork

Ingredients

• 1 lb pork tenderloin, cut into 1/4 inch slices
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (14 1/2 ounce) can chicken broth, divided
• 8 small red potatoes, quartered
• 1 1/2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• salt and pepper
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• 2 tablespoons all-purpose flour

Directions

1. In a skillet, brown pork slices in melted butter over medium-high heat, until pork is browned on both sides.

2. Remove pork to a platter and keep warm.

3. Reserve 1/4 cup chicken broth and set aside.

4. Add potatoes, mustard, Worcestershire sauce, salt and pepper to taste and remaining broth to skillet.

5. Bring mixture to a boil.

6. Lower heat; cover a simmer for 15-17 minutes or until potatoes are tender.

7. Add in the mushrooms, onions, and pork.

8. Cover and simmer 5 more minutes or until meat is no longer pink.

9. In a bowl, add the flour and reserved broth; stir until smooth.

10. Add to pork mixture; bring to boil; cook and stir for 2 minutes to thicken.

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